|
| |
| Level of Difficulty | Easy |
| 1 medium onion(s), chopped |
| 1 medium garlic clove(s), minced |
| 2 pound broccoli, tough ends removed, stems and florets chopped |
| 4 cup chicken broth, or vegetable broth |
| 1 cup fat-free evaporated milk |
| 1/8 tsp table salt, or to taste |
| 1/8 tsp black pepper, or to taste |
| Put onion and garlic in a 2-quart (2l) saucepan with 1/4 cup water and simmer until onion is soft, |
| Add broccoli and stock to pan and bring to a boil over high heat. Once boiling, turn down heat and |
| simmer until broccoli is soft but still green, about 8 minutes. Do not cover pan as broccoli is |
| cooking or it will turn gray. |
| Remove soup from heat and blend until smooth. Add evaporated milk and hot pepper sauce, and |
| season with salt and pepper. Yields about 1 1/2 cups per serving. |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated